Slow Cooker Kimchi Stew with Beef
8 hrsServes 6
Tender braised beef in a spicy kimchi broth, slow-cooked until the meat and fermented cabbage are meltingly soft.
| prepRinse chuck steak under cold running water; pat dry with kitchen paper | ||||
| 960 ml kimchi, cut into bite-sized pieces | Layer kimchi, beef & sauce in slow cooker | Cook on low 8 hrs, stirring occasionally | Serve with rice | |
| 1 kg chuck steak | Cut steak into small chunks | |||
| 480 ml water | ||||
| 1 Tbsp minced garlic | ||||
| 1/4 tsp ground black pepper | ||||
| 2 Tbsp rice wine | ||||
| 2 Tbsp sesame oil | ||||
| 1 Tbsp soy sauce | ||||
| 1 Tbsp gochugaru (Korean chili flakes) | ||||
| 1 Tbsp gochujang (Korean chili paste) | ||||
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